2 grilled chicken breast (tequila lime marinated)
1 cup white rice
4oz sautéed bell peppers
1 garlic portabella (sliced)
2 pieces pepper jack cheese
Place raw chicken on grill. Cook chicken to internal temp of 170 degrees F. Place (cooked) white rice on plate, then add chicken to rice, place sautéed bell peppers on chicken. Then you add the cheese to the peppers, and top of with the sautéed portabella mushroom slices. Drizzle with southwest sauce. There are several different ways of making southwest sauce. We use a cream base with several different seasonings.